Method:

• Mix all for 4 minutes slow speed and 10 minutes fast speed using spiral mixer
• Dough temperature: 26°C - 27°C
• Bulk ferment for 60 minutes, in a greased rectangular bakers tray
• Tip out onto floured bench and cut into 250g Ciabatta shapes.
• Prove at ambient for 40 minutes
• Bake temperature: 250°C
• Bake time: 20-30 minutes              
• Bake with steam for crusty product
• (open damper for last 15 minutes)

Tips:

• Decorate with Cheese, olives or fresh herbs.
• These can be incorporated at the end of mixing at up to 20% on flour weight.
• A high protein flour (14%) is essential for this recipe.